Print Courgette pie
A savoury summer pie filled with courgettes, ricotta and provolone cheese and seasoned with garlic and basil. Use shop-bought rather than homemade shortcrust if you'd like to cut down preparation time. Serve hot, warm, or at room temperature. A big green salad and a glass of white wine go down very well as accompaniments.
Ingredients
- for the pastry:
- 350g plain flour
- 2 tsp caster sugar
- Large pinch salt
- 250g cold unsalted butter, cut into small cubes
- for the filling:
- 600g courgettes, grated
- 150g provolone cheese
- 125g ricotta cheese
- 4 eggs
- 2 garlic cloves, crushed
- 2 tsp fresh basil, chopped
- Pinch nutmeg
- Salt & pepper
Method
- To make the pastry:
- Put the flour, sugar and salt in a food processor and process briefly to mix.
- Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in enough water to make a dough.
- Wrap in clingfilm and chill for 30 minutes or more.
- Preheat oven to 200˚C/Gas 6. Grease a 9 inch pie dish.
- Make the filling while the pastry is chilling. In a large bowl add the courgettes and season with salt. Leave to drain in a colander for 30 minutes. Squeeze the courgettes to drain any remaining liquid. Return the courgettes to the bowl and add the provolone, ricotta, 3 beaten eggs, garlic, basil and nutmeg. Season and combine the ingredients.
- Roll out about ½-⅔ of the pastry, enough to line the base and sides of the pie dish.
- Spoon the courgette mixture into the dish and level with a spatula or spoon. Brush the rim of the pastry with beaten egg.
- Roll out enough remaining pastry to make a lid. Press over the top and press the edges together.
- Trim the edge and crimp together with your thumb and finger. Prick the top of the pie and brush with beaten egg. Place the pie on a baking dish and cook for 50 minutes until the pastry is golden.
